|Nutritional Guidelines (per serving)|
|Servings: 6 Small Bowls (6 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 0g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Crisp, refreshing, and icy cold, Korean cold cucumber soup is the perfect accompaniment to a meal during a hot summer day. Sometimes also called oi naengchae, this iced cucumber soup is best when made with crispy fresh cucumbers.
In a large bowl, mix matchstick cucumbers with chili pepper, vinegar, sugar, soy sauce, and sesame oil.
Let cucumbers sit in seasoning for 10 minutes.
Chill in fridge.
Add sesame seeds and ice cubes before serving.
Ladle into individual portions.
*If you have a thin-skinned cucumber, you don't have to peel it. If your cucumbers have waxy, thick skins, it's best to peel off most of the skins. Kirby cucumbers are best, Persians work really well, and English cukes are a good third choice.